Working from home, schooling at home, and preparing more meals means a departure from the norm
November 24, 2020
Annually, The NPD Group collects a year’s worth of data from its daily tracking of how US consumers eat away from and in home and compiles the topline trend into a report that’s been called "Eating Patterns in America" for the last 35 years. This year’s recently released Eating Patterns in America captures how in mid-March, the daily rhythms of consumers’ lives, including their eating patterns, were suddenly disrupted by the COVID-19 outbreak.
As COVID-19 spikes again, americans rethink holiday plans, creating new opportunities for manufacturers and retailers that act quickly
November 4, 2020
IRI projects turkey sales for Thanksgiving to be strong, with an emphasis on smaller whole birds or cuts. Turkey and roasting meats have enjoyed a sales boom during the pandemic, with the most robust growth among younger and lower-income shoppers.
The Consumer Price Index for food at-home recently posted its largest monthly increase since February 1974
October 23, 2020
The Food Industry Association released a research that explains how the COVID-19 pandemic has affected grocery prices more than nearly any other category of consumer spending. In April, the Consumer Price Index for food at-home posted its largest monthly increase since February 1974 and grocery prices are up 5.6% for the period June 2019 to June 2020.
Transparency emerges as a clear winner in Innova Market Insights' Top Ten Trends for 2021
October 21, 2020
Innova Market Insights' Top Ten Trends for 2021 provides an in-depth delve into how the food and beverage industry has progressively evolved. As COVID-19 transforms our shopping and eating habits, staying ahead of the curve and keeping on top of the changing and sophisticated food and beverage landscape is of paramount importance.
Survey finds 2019 investments by food retailers paved the way for meeting 2020 consumer demands
October 14, 2020
The annual The Food Retailing Industry Speaks (Speaks) report, released by FMI—The Food Industry Association, finds that in 2019 the food retail industry saw strong operational performance, which helped the industry face challenges in 2020. At the same time, outside forces including trade, credit/debit card interchange fees and health care costs impacted food retailers and kept profit margins steady.
New research finds that consumers monitor fats and oils in packaged foods at a rate that has remained steady since 2013
September 29, 2020
Much has changed in consumers’ buying behaviors regarding foods, but their attention to the fats and oils in the packaged foods they purchase remains consistent, according to Cargill’s most recent FATitudes™ survey, conducted during the COVID-19 pandemic.
Americans are seeking immune-boosting foods, plant-based meals, filling snacks and carbs as a response to the COVID-19 pandemic
September 22, 2020
New consumer insights reveal that the COVID-19 pandemic has altered the way Americans are eating. Carbs are back, snacking is up and home cooks are experimenting with more partially plant-based, where meat or poultry may be blended with veggies, nuts or whole grains.
ADM identifies emerging behavioral changes that could power innovation and growth in coming months
September 10, 2020
Recent ADM OutsideVoice℠ research shows that 77% of consumers intend to make more attempts to stay healthy in the future. Food and beverage manufacturers who successfully balance consumer health concerns with affordability are most likely to win with consumers.
There's seemingly no end to stories about how US consumers are coping (or not) with the nation's coronavirus pandemic. Yet how does life in this "new normal" impact decisions about such topics as dinner and diets?
American Frozen Food Institute and North Carolina State University release study results
August 25, 2020
From April to August 2020, the American Frozen Food Institute (AFFI), in partnership with North Carolina State University (NC State) researchers, conducted a scientific literature review to understand the nature of survival and persistence of SARS-CoV-2, the virus that causes COVID-19, in foods and on food contact surfaces and food packaging materials, and the potential for foodborne transmission.